For Seasoning:

Directions

Soak tamarind and salt in water and extract the juice. Add enough water and make 3 cups of tamarind water.

Chop big onion and tomato finely. Slit the green chillies lengthwise.

In a kadai put the fenugreek and rice separately and dry fry till it changes its colour to light brown. Remove, cool it and powder it.

Same kadai put a teaspoon of oil and add coconut gratings, sambar onion, slit green chillies. Fry till nice aroma comes out. Add red chilli powder, coriander powder and turmeric powder and mix well and fry for few more seconds. Remove, cool it and grind it to a fine paste.

In a thick bottomed kadai, put the oil. When it is hot add mustard. When it starts pops up add fenugreek. Fry till it become light brown. Add chopped onion and fry till it become transparent. Add tomato pieces and fry till it mashed well. Add tamarind water. Stir well and allow to boil. When it starts boiling, add the coconut paste and stir well. Add curry leaves. If required add little water and again allow to boil. When the kuzhambu starts boiling well, reduce the heat ad sprinkle fenugreek powder. Mix well and remove from stove.

Note: Instead of chilli/coriander powders, you can fry 5 to 6 red chillies and a tablespoon of coriander in a teaspoon of oil and grind it along with coconut and add.

13 Comments

I learnt this recipe from our relative who is residing at Colachel/Nagercoil. In Thanjavur and other districts, vendhaya kuzhambu is prepared in different way. But at Nagercoil, it is prepared in the above way and hence I named it Nanjil Naattu Kuzhambu.